SciELO - Scientific Electronic Library Online

 
vol.20Potencial de retenção de antioxidante e manutenção de qualidade de framboesas e morangos tratados com cloreto de cálcio e estocados sob refrigeraçãoRedução de cor ICUMSA em soluções concentradas de açúcar bruto por processo oxidativo com peróxido de hidrogênio índice de autoresíndice de assuntospesquisa de artigos
Home Pagelista alfabética de periódicos  

Serviços Personalizados

Journal

Artigo

Indicadores

Links relacionados

Compartilhar


Brazilian Journal of Food Technology

versão On-line ISSN 1981-6723

Resumo

QUEIROZ, Ana Maria et al. Preparation and characterization of gluten-free cookies enriched with coconut flour: an alternative for celiacs. Braz. J. Food Technol. [online]. 2017, vol.20, e2016097.  Epub 22-Maio-2017. ISSN 1981-6723.  http://dx.doi.org/10.1590/1981-6723.9716.

People suffering from celiac disease find it difficult to adopt a diet completely free of gluten but with nutritional quality. Thus this study aimed to develop and evaluate gluten-free cookies enriched with coconut flour. Coconut flour with high ash, protein and lipid contents can be used to enrich food products. The following cookies were prepared based on the composition of a mixture (“prepared flour mix II”) of the National Federation of Celiac Associations of Brazil – Fenacelbra for cookies without gluten: Standard FP (formulation similar to the composition of the “prepared flour mix II” of Fenacelbra), F1 (modified FP with substitution of the potato starch by 10% coconut flour), F2 (modified FP with the addition of 5% coconut flour), F3 (modified FP with substitution of the unfermented cassava starch by 5% coconut flour). The cookies were evaluated in relation to their physical characteristics (weight after cooking, diameter and thickness after cooking, expansion factor, yield, Aw, hardness and colour - L* a* b*), physicochemical characteristics (moisture, ash, protein, lipids and carbohydrates), sensory acceptability (overall acceptance, appearance, colour, aroma, flavour and texture) and purchase intent. The addition of coconut flour to the formulations improved the nutritional properties of the gluten-free cookies, increasing the lipid and protein contents and reducing the carbohydrate content. The cookies developed showed good sensory acceptance and satisfactory purchase intent. The addition of 10% coconut flour in substitution of the potato starch in the formulation F1 did not alter the sensory characteristics of the product, but provided superior physical and physicochemical properties. Thus gluten-free cookies enriched with coconut flour are a viable food alternative for people with celiac disease, and also for those who seek differentiated, healthy products on the market.

Palavras-chave : Celiac disease; Functional product; Physical-chemical property; Nutritional composition; Sensory acceptance.

        · resumo em Português     · texto em Português     · Português ( pdf )